BANANA PUDDING


1/3 cup all-purpose flour

dash of salt

2 1/2 cups 1% low-fat milk

1 (14 oz.) can fat-free sweetened condensed milk

2 large egg yolks

2 teaspoons vanilla extract

3 cups ripe banana; sliced & divided

45 reduced-fat vanilla wafers; divided

4 large egg whites (at room temperature)

1/4 cup sugar

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1. Preheat oven to 325 degrees.

2. Combine flour and salt in a medium saucepan. Gradually add milks and
yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring
constantly. Remove from heat; stir in vanilla.

3. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon
one-third of pudding mixture over banana. Arrange 15 wafers on top of
pudding. Repeat layers twice, arranging the last 15 wafers around edge of
dish. Push cookies into pudding.

4. Beat egg whites at high speed of a mixer until foamy. Gradually add
sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread
meringue evenly over pudding, sealing to edge of dish. Bake for 25 minutes
or until golden.

* NOTE: Pudding may be a little bit soupy when you first remove it from the
oven. Let it cool at least 30 minutes before serving.

Yields 10 servings (Serving size = 3/4 cup)

CALORIES: 359; PROTEIN: 8g; CARBS: 50g; FAT: 3g; FIBER: 0g; CHOL: 51mg;
IRON: 0mg; SODIUM: 155mg; CALC: 161mg.
